Looking for some baking inspiration for the holiday season?

Look no further because Nik Manojlovich from Weekend at the Cottage joined Annette Hamm on Morning Live to share four delicious desserts your guests will love this Christmas, including chocolate hazelnut biscotti’s, sticky toffee pudding and holiday fruitcakes.

Manojlovich, who is the creator of the food blog, revealed how to make the family-favourite Cinnamon-Sugar Monkey Bread.

Cinnamon-Sugar Monkey Bread

Ingredients

For the dough:

• ½ cup water, lukewarm
• ½ teaspoon granulated sugar
• 1 package Fleischmann’s Active Dry Yeast (2¼ teaspoons)
• 1 cup homogenized milk
• 1 stick (½ cup) butter
• ½ cup granulated sugar
• 1 teaspoon kosher salt
• 5 cups unbleached all-purpose flour
• 2 eggs

For the coating:

• 12 tablespoons butter
• 1 teaspoon pure vanilla extract
• ¾ cup Redpath Dark Brown Sugar
• ¾ cup Redpath Golden Yellow Sugar
• ½ cup Redpath Special Fine Granulated Sugar
• 3 teaspoons ground cinnamon

For the glaze:

• 2 ½ ½ cups Redpath Icing Sugar
• 2 tablespoons butter, room temperature
• 3 tablespoons homogenized milk, room temperature

Directions

1. Make the dough: Place sugar and warm water in a bowl and stir to dissolve. Sprinkle with yeast, stir and cover. Let stand around 5 minutes until foamy.
2. Warm milk in small saucepan on medium heat until just warm. Add sugar and salt, stirring to dissolve, then add the butter and stir until melted.
3. Combine the yeast and milk mixtures in the bowl of a stand mixer. Add 2 cups of flour and stir to combine. Secure bowl in place on stand mixer fitted with the hook attachment. Lock in position and run machine on low setting.
4. Mix the eggs together in a small cup before adding them to the bowl. Add remaining 3 cups of flour, little by little. Beat until you have a soft, sticky dough.
5. Turn the dough out onto a floured surface and knead for about 5 minutes until smooth and elastic. Place dough into a large lightly greased bowl. Cover with a tea towel and let rise in a warm place for about an hour until doubled in size.
6. Lightly grease a 12-cup Bundt pan.
7. Make the coating: Melt butter in small pan. Add the vanilla extract and stir to combine. Place the three sugars into three separate bowls. Sprinkle each with 1 teaspoon of cinnamon, stirring to combine.
8. Shape the bread: Turn dough out onto a lightly floured surface a knead for a few moments to release the air. Working one at a time, take a small piece of dough and roll it in the palm of your hand to create a small round about the size of a golf ball. Dip the ball into the melted butter, then roll it in one of the bowls of sugar. Place the coated ball into the Bundt pan. Repeat process, alternating the sugars as you go. When all of the dough is used, cover Bundt pan with a clean dishtowel and place in a warm location for 30 minutes. Stir any remaining butter and sugars together and set aside.
9. Bake the monkey bread: Preheat oven to 350°F with the rack in the lower third position.
10. Drizzle the leftover butter and sugar over the top of the Bundt pan. Transfer to oven and bake for 35 minutes or until the top is a rich golden brown.
11. To finish, remove bread from oven. Cool for 10 minutes before inverting on an attractive presentation plate. Remove pan. Leave bread to continue cooling for 15 minutes.
12. Prepare glaze: Place sugar and butter in a small bowl and beat lightly using a hand mixer. Add milk and beat to remove lumps, creating a smooth glaze. Add a small amount of milk to thin slightly. Transfer glaze to a piping bag.
13. Drizzle glaze over the top of the bread to decorate. Serve immediately.